Jeff Mauro's Ultimate Cheesy Chicken Parmesan

Ingredients

• 4 pieces Chicken Breast (boneless, skinless; butterflied and pounded to about ½‑inch thickness)
• 1 tsp Salt (for seasoning chicken)
• ½ tsp Black Pepper (freshly ground)
• ½ cup All-Purpose Flour (for dredging)
• 2 large Egg (beaten)
• 1 cup Italian Seasoned Breadcrumbs (store‑bought or homemade with Italian herbs)
• ¼ cup Parmigiano-Reggiano (freshly grated; mixed into breadcrumbs and used as topping)
• ½ cup Low‑Moisture Whole Milk Mozzarella (shredded; melts beautifully)
• ¼ cup Olive Oil (for frying; medium‑high heat)
• 2 cups Marinara Sauce (store‑bought or homemade; warmed before topping)

Instructions

1. Butterfly and Pound Chicken

   Place each chicken breast between two sheets of plastic wrap and slice horizontally to create two thin cutlets. Cover with another sheet of plastic wrap and gently pound with a meat mallet until about ½‑inch thick and even.

   Time: PT5M

2. Season Chicken

   Season both sides of the pounded chicken with 1 tsp salt and ½ tsp freshly ground black pepper.

   Time: PT2M

3. Prepare Dredging Stations

   Set up three shallow dishes: (1) flour, (2) beaten eggs, (3) breadcrumbs mixed with ¼ cup grated Parmigiano-Reggiano.

   Time: PT5M

4. Bread the Chicken

   Dredge each cutlet first in flour, shaking off excess, then dip in beaten egg, and finally coat with the breadcrumb‑cheese mixture, pressing gently to adhere.

   Time: PT5M

5. Heat Skillet and Fry

   Add ¼ cup olive oil to a large skillet and heat over medium heat until shimmering. Fry the breaded cutlets 3‑4 minutes per side, or until golden brown and cooked through.

   Time: PT8M

   Temperature: medium

6. Keep Cutlets Warm

   Transfer fried cutlets to a wire rack set on a baking sheet and place in a 200°F (93°C) oven while you finish the remaining pieces.

   Time: PT2M

   Temperature: 200°F

7. Assemble with Sauce and Cheese

   Spread ½ cup warm marinara sauce over each cutlet, then top with ½ cup shredded mozzarella and a sprinkle of extra Parmigiano-Reggiano.

   Time: PT3M

8. Broil to Finish

   Set the oven to broil. Place the assembled cutlets on the top rack about 6‑8 inches from the heating element. Broil for 4‑5 minutes, watching closely, until the cheese melts, bubbles, and turns golden brown.

   Time: PT5M

   Temperature: Broil

9. Plate and Serve

   Remove from the oven, let rest 2 minutes, then serve hot with extra marinara on the side if desired.

   Time: PT2M

Nutrition Facts

Calories

550

Protein

45 g

Carbohydrates

30 g

Fat

25 g

Fiber

2 g